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French Quarter Chicken Jambalaya
1 lb. boneless skinless chicken breasts, cut into 1-1/2" chunks.
Sprinkle chicken with 1/4 teaspoon of Cajun Pepper. In large Dutch oven or kettle, brown chicken in oil. Remove with a slotted spoon and drain on a paper towel. Set aside.
Add sausage to same kettle and cook until lightly browned. Remove with slotted spoon and drain on paper towels. Set aside.
Sauté onions, celery and green pepper in kettle until tender, scraping off an hardened drippings in pan. Add chicken, sausage and all remaining ingredients to vegetables and bring to a boil. Reduce heat to very low. Simmer 40 to 45 minutes or until rice in tender. Remove bay leaf before serving.
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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